Description
A keto-friendly twist on classic Chicken Parmesan, featuring tender baked chicken, rich marinara, and gooey mozzarella.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 cup marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a shallow bowl, mix almond flour, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.
- In another bowl, beat the egg until it’s well combined.
- Dip each chicken breast in the egg, then coat with the almond flour mixture.
- Place the coated chicken breasts on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until cooked through and golden brown.
- Remove the chicken and spread marinara sauce over each piece.
- Top with shredded mozzarella cheese.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Garnish with fresh basil and serve.
Notes
For best results, ensure chicken breasts are patted dry before dredging to help the coating adhere better.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 250mg